Go Back
–+ servings
Honey garlic chicken thighs over rice with veggies

Get the Recipe:
Honey Garlic Chicken Thighs with Extra Sauce

Prep: 10 minutes
Cook: 27 minutes
Yield: 6
No ratings yet
Print Pin Recipe

Ingredients
 

Chicken

  • 2 –2½ lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika

Honey Garlic Sauce

  • ⅓ cup honey
  • ¼ cup low-sodium soy sauce or coconut aminos
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp olive oil
  • Optional: ½ tsp red pepper flakes

Optional Veggies (or serve separately)

  • 1 lb broccoli florets
  • 2 cups carrots or bell peppers
  • 1 tbsp olive oil
  • Salt and pepper

Instructions
 

Prep the Oven

  • Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.

Season the Chicken

  • Pat chicken thighs dry. Toss with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.

Make the Sauce

  • Whisk together honey, soy sauce (or coconut aminos), garlic, vinegar, olive oil, and red pepper flakes if using.
  • Set aside ⅓ cup of the sauce for serving later.

Assemble the Pan

  • Arrange chicken thighs on the sheet pan.
  • If using veggies, toss them with olive oil, salt, and pepper and place on the other side of the pan.

Sauce + Bake

  • Brush half of the sauce over the chicken.
  • Bake for 20 minutes.

Flip + Finish

  • Remove pan from oven, flip the chicken, brush with the remaining sauce, and toss veggies.
  • Return to the oven and bake 10–15 more minutes, until chicken reaches 165°F and is caramelized.

Serve

  • Serve chicken over rice or potatoes and drizzle with the reserved sauce.
  • This extra sauce is what makes the meal.

Notes

  • This recipe is built to fuel athletes and busy families. Serve with a solid carb base like rice, potatoes, pasta, or tortillas to keep meals filling and balanced.
  • Portions can be adjusted easily depending on activity level. Hungry athletes may need larger servings or an extra carb on the side.
  • This recipe works well for meal prep. Store leftovers in an airtight container and reheat gently with a splash of liquid (broth, water, or sauce) to keep everything moist.
  • Don’t skip the sauce or seasoning. Flavor matters when you want meals that get eaten and repeated.
  • This recipe scales well. Double ingredients for tournament weekends, larger families, or planned leftovers.
  • Ingredient swaps are encouraged. Use what you have on hand while keeping the same protein + carb + fiber structure.
  •  For dietary needs, simple substitutions (gluten-free, dairy-free, or spice adjustments) can be made without changing the core recipe.
Author: Kaylen Carrera
Course: Main Course
Cuisine: Asian-Inspired
Serving: 6g, Calories: 215kcal, Carbohydrates: 25g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 832mg, Potassium: 503mg, Fiber: 3g, Sugar: 19g, Vitamin A: 2118IU, Vitamin C: 132mg, Calcium: 52mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!